Cook the egg noodles according to the package instructions. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the frozen peas and carrots, cooking until they are heated through, about 5 minutes.

Add the cooked noodles to the skillet, tossing to combine with the vegetables.

Pour in the soy sauce and Worcestershire sauce, stirring to coat the noodles evenly.

Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld.

Serve hot, garnished with sliced green onions if desired.

Feel free to add some cooked chicken, beef, or tofu for extra protein. You can also swap out the peas and carrots for any other vegetables you have on hand, like bell peppers or broccoli. For a spicy kick, add a dash of hot sauce or a sprinkle of red pepper flakes. If you’re looking for a gluten-free option, use rice noodles instead of egg noodles.